Chickpea-Sesame Spread (Hummus)

1. If using dried chickpeas that have soaked overnight, drain and transfer to saucepan. Add enough fresh water to cover the chickpeas by 2 inches, and bring to a boil. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours. Or cook in a pressure cooker for about 20 minutes. Drain and rinse the chickpeas, reserving about 1/2 cup of the cooking liquid. Soat the chickpeas in cold water to cool them. When cool enough to handle, drain. Lightly rub a handful of them between your palms until the skins come off. Rinse the chickpeas and place them in a medium bowl. Continue in this way until all the skins have been removed. This porduces creamier hummus.

If using canned chickpeas, drain them and reserve half of the liquid. Remove the skins, just as you would for dried chickpeas. Reserve a few chickpeas for a garnish, if desired.

2. Using a blender or food processor, first puree the pgarlic, then add the chickpeas, tahini, cumin, salt, lemon juice, oil, and Aleppo pepper. Puree until a creamy paste is achieved. If necessary to reach the desired consistency, add the reserved chickpea liquid in increments of 1/4 cup.

3. To serve, spread the hummus in a shallow serving dish. With the back of a spoon, make a deep well in the surface of the hummus. Drizzle the olive oil into the well, and if desired, add one or more of the garnishes. Serve with warm Syrian bread.